Ricardo Sauce for Game

Ingredients

• a table-spoonful of flour
• four moderate-sized onions
• half a pint of stock
• a quarter of a tea-spoonful of Liebig's extract of meat
• a crust of toasted bread
• a glassful of sherry
• a little pepper
• a little salt

Method

1. 1

   Chop bones and dredge with flour.

2. 2

   Fry sliced onions in butter until browned.

3. 3

   Combine with bones, stock, extract, bread, sherry, pepper, and salt in a saucepan.

4. 4

   Simmer, strain through a sieve, heat again, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1527. The excerpt below is the record exactly as published.

Ricardo Sauce for Game, &c.— Take any bones of cold roast game that may be left from a previous dressing, chop them into small pieces, and dredge a table-spoonful of flour over them. " Slice four moderate-sized onions, and fry them in butter until they are lightly browned without being burnt; put them into a clean saucepan with the bones, half a pint of stock Hiade from bones, a quarter of a tea-spoonful of Liebig's extract of meat, a crust of toasted bread, a glassful of sherry, and a little pepper

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